Tuesday 27 December 2016

SABUDANA, BREAD UPMA

Sabudana kichadi and bread upma we are familiar with.  The combination of both the ingredients are also quite good and filling.

Today for the breakfast, I made this as I had 3-4 slices of left over bread and ½ cup soaked sabudana in fridge.  Since both the ingredients are very less and will not be sufficient to make different varieties, I thought of combining these ingredients and made the upma.

You can either make bread crumbs by putting the same in the mixer or just tear off the bread into pieces and add to the upma.

While serving, you must serve the same hot otherwise tend to become dry to eat or else you have to serve it with chutney or sambhar or curd as you wish.

When we are having left over items in the fridge, we choose the option of combining the ingredients which really makes a good dish.

Let us look at the recipe now:

Monday 26 December 2016

FRESH TURMERIC PICKLE

Fresh turmeric is available in winter.  The season is now on and you will get plenty of fresh turmeric now.  

Pickles are my weakness and I always try with any ingredients I feel it is right for the pickle.  I had made the pickle several times but somehow, the same was not posted.  Now it is available, everyone can enjoy this pickle.

Turmeric has got many medicinal properties and helps in curing various diseases.  One must introduce this ingredients whenever it is available in their menu. 

The turmeric pickle can be made with or without spice.  Here I am sharing with you with the spice and oil.  This pickle can be used instantly since we are finely chopping the same and the hot oil will make it bit softer to eat it instantly.


chutney




Let us look at the recipe now:


MYSORE BONDA WITH URID DAL

Mysore Bonda is prepared either with maida or ulundu i.e. urad dal.  You do not worry about making this bonda with ulund because when you are grinding for idli or dosa, bit extra urid can be put and grind it.  But the batter should be like the medu vada batter and should not go extra water in it.  

I used to make this bonda without adding any other stuff like the ingredients we add for the mysore bonda.  Here I would like to give you a tip - in case the batter has extra water in it, just add bit of rice flour and rava and keep in fridge, which will absorb the extra water in it.

coming back to the recipe, I made today the mysore bonda with urid dal.  As I said, while grinding for idli, I had taken out some urid batter and kept aside.  I used that only for making the bonda.

It is an easy snack item which can be served with chutney or sambar.  My children would be happy to serve it along with sauce.

Let us look at the recipe now:  video




maida mysore bonda will be posted shortly.

KACHE HALDI KI SUBZI, FRESH TURMERIC SUBZI

Turmeric Curry (Haldi Sabzi) is a traditional recipe of Rajasthan served in special occasion like marriages and parties. This wonderful root with the stunning yellow colour looks like ginger can be found in winter.   Turmeric is hot in tendency and is used to cure cold and joint pains that  affects us severely mostly in winters.  

Turmeric is fried in  ghee so that the bitterness goes away. Turmeric Curry is made only with whole raw turmeric.  We can also add some peas, cauliflower in this preparation.  If you do not like the strong flavour of the turmeric, you can add bit sugar, cream etc. in this curry.   But I would suggest to taste the same in the original form without losing the natural taste of it.

Fresh turmeric generates a lot of body heat and so it is a great way to counter the bitter cold of the desert. The curd and ghee used in this dish balances the heat of the Kachi haldi. 

I  tasted this subzi in my friend's house who is a Marwadi.  Since I liked it very much, I prepared it two to three times and now only I got the time to post it.  I thought of posting it now as the fresh turmeric is available now so that you all enjoy this delicious dish.

  I used to make pickle also out of this.  Turmeric got many medicinal properties.  It has been used in India for thousands of years as spice and medicinal herb.  It is also a natural Anti inflammatory compound, increases anti oxidant capacity, improves brain functions and lower risk of brain diseases, lower risk of heart  disease, helps prevent cancer, alzheimer's etc.   



Video 

Saturday 24 December 2016

IDICHAKKA KUZHIPANIYARAM

I have already posted two raw jackfruit snack  recipes ie. bhajia and bonda.  Here is another version kuzhipaniyaram.

It is easy to make provided you have the idli batter at home.  When I purchase some ingredients, I try to make most use of the same by trying various dishes out of it.  As I was having lot of raw jackfruit with me, I made the three dishes out of which I have already posted two as mentioned above.

Everyone is familiar with Kuzhipaniyaram.  I just filled the same with the raw jackfruit masala in it.  But remember one thing, all these dishes tastes good when you serve them hot.

Now let us look at the recipe now:

IDICHAKKA BONDA, RAW JACKFRUIT BONDA





The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.


The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.


It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.


Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.


There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:


                


TENDER JACKFRUIT FRITTERS, IDICHAKKA BHAJIA





The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.


The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.


It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.


Coming back to the recipe, I purchased a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.


You can either chop the tender jackfruit very finely and mix it with the gram flour and spices or steam cook the same and mash it and add to the gram flour.  I opted for the second version  i.e. steam cooked the same and mashed it.



 Let us look at the recipe now:

                                                                             


    

Tuesday 20 December 2016

KIWI PULAO





Kiwifruit is one of nature's perfect foods: low in calories, high in energy and an excellent source of antioxidants.  It contains vitamins, potassium, magnesium, zinc and  is antioxidant too.  You can read the benefits derived from this fruit at the end of the recipe.

Kiwi Pulao – Very tasty pulao  made with bell peppers and dry fruits and served with raita, papad etc is yummy in taste. 


If you want to make it colourful, you can use the bell peppers otherwise only with onion and tomato, you can make it.


My daughter was not ready to eat kiwi fruit.  Hence I thought of making this pulao with the bell peppers.  If I add only kiwi, then again she might not taste this at all.  It is a very simple and easy recipe provided you have cooked rice and kiwi fruit and bell pepper at home.  Even if bell pepper is not there, you can make it with onion, tomato and the kiwi.


Do try this and give me your feed back.  While preparing this dish, ensure that the kiwi is not overripe one.


Let us look at the recipe now:



         

Saturday 17 December 2016

RAJMA MASALA (KIDNEY BEANS MASALA)

Rajma masala or kidney beans  masala goes well with roti, naan, and steamed rice.  We like this dish along with butter  naan specially.

Rajama cooked in tomato gravy with spices is divine.  While cooking the same, we must ensure that it is cooked well other wise you tend to get gastric problems.  

You can use any variety of kidney beans but I prefer the red one over the purple one.  Like any other north indian curry,  we can prepare this easily and serve it along with kulcha, naan, roti, steamed rice.  Rajma chawal is famous and it is tasty too.

Let us look at the recipe now:


PAV PATTICE WITH RAJMA MASALA

Pav made out of maida is used to serve along with Pav bhaji, Pav omlette, Vada etc.  The famous Maharashtrian Vada Pav and Pav Bhaji is lip smacking delicacies and available every nook and corner of the streets.

It is quite satisfying, filling and easily available.

While making the Hara Bhara Kabab, I felt like trying this recipe which I am sharing with you.  I had some cooked Rajma Masala with me and the Hara Bhara Kabab.  So I thought of trying this version and was liked by everyone.

Instead of Rajma Masala, you can also use some  spiced  masala vegetables, or the pizza topping veggies, cheese etc.  but I restricted myself only to the kabab, rajma masala, some spicy and sweet chutney with onions and nylon sev.  It is a wholesome meal as the vegetables, cheese, goes inside your tummy with the soft pav with lots of butter in it.

If you try this, you will definitely love the taste of it.

Let us look at the recipe now:












MOONG DAL DANGER

Normally,  Maharashtrians prepare this with urid dal flour.  However, I avoided urid dal flour and made it with moongdal flour.  I will be preparing the same with the urid dal shortly and shall post the same.

This dish is very simple and tasty along with chapati and paratha.  Can be served with rice and dal too.  The flour is mixed with chopped onion, hing powder, salt, green chilli chopped and green coriander  chopped.

During the discussion with my friend Shubha, she said they used to make pachadi    (see the pachadi)  which I have already posted. do try this recipe and enjoy.

Let us look at the recipe now:  on you tube


Thursday 15 December 2016

MOONGDAL DANGAR PACHADI



Urid dal danger is a Maharashtrian dish prepared with the roasted urad dal flour.  I happened to taste this  yesterday when my colleague brought this during lunch time in the dining hall.  I had it with Methi Paratha and really it was awesome.

It is a simple recipe with the urid dal flour mixed with some onion, lime juice, coriander leaves, hing powder etc.  This recipe shall be posted soon.  First I am posting the Pachadi / Raita recipe.

When I was discussing this recipe with another friend of mine Shubha, she said we used to make pachadi out of this and she shared the recipe with me.  

Since I wanted to avoid urid dal due to some gastric issues, I tried it with the Moongdal and it was quite tasty though I am trying this dish for the first time.

I hope you will also enjoy this dish as much as I enjoyed, sharing the same here for you.
Let us look at the recipe now:

Saturday 3 December 2016

RAVA NACHNI DOSA AND UTTAPPAM

Another hit, healthy breakfast menu on your table.  This recipe was shared by my friend Shubha and I thank her for sharing the same with me.  

It is indeed a great healthy recipe with some onion and vegetable in it.  You can choose vegetable according your wish.

Since no urad dal is involved in it, certain people who cannot conusme the urad dal can enjoy this dosa and uttappam.

I made the same with onion and some grated carrots, green chilli in it.  You can also add capsicum of your choice which will be colourful.  Uploading You tube:

Let us look at the recipe now:

INSTANT CARROT PICKLE

Spicy pickle is always a part of Indian cuisine.  Basically, every Indian household have this in the store room viz. mango pickle, lime pickle, mix pickle, vegetable pickle, vadu mangai etc.  

If you have a visitor and wants to serve pickle along with the dish you made and do not have any pickle at home (never happens in Indian household), then you can make any kind of pickle immediately provided you have the vegetables at home viz. carrot, cucumber, tomato, onion etc.

Here I tried the carrot pickle which can be made within 10 minutes time.   Let us look at the recipe now:





Monday 28 November 2016

VEGETABLE PICKLE WITH SPICE

Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now:




Sunday 27 November 2016

VEGETABLE PICKLE WITH OUT OIL AND SPICE

I am a big fan of pickle and love to eat with anything and everything.  I happened to eat the vegetable pickle in a friend's place, I thought will try it.  I added whatever was available at home and made it but was really tasty and enjoyed.  

Unlike other pickles we make for storing for years together, this has got very less shelf  like and have to consume it within a week's time.

Let us look at the recipe now:



RADISH PICKLE ( NO OIL NO SPICE PICKLE)

Radish also known as Mullangi in Tamil, Muli in Hindi and Mula in Marathi.  This vegetable has got lot of health benefits and is used in salads or pickles or making subzi.  The greens of this vegetable is also used for making dry subzi or gravy.

Recently I visited a friend of my husband and his mother had made this simple pickle which I could not resist asking for more of it.  It was a very simple pickle and yet tasty without oil and any spice.  Normally, when you make pickle, you end up adding lots of spices and oil to preserve them.  But this pickle is different from all those pickles which we make for keeping it years together.  This has got a very less shelf like and always better to make fresh and consume.

Let us look at the recipe now:




Saturday 15 October 2016

MILAGU VADAI, ANJANEYAR VADAI

Milagau vadai is prepared with urid dal and black pepper for the neivedyam of Anjaneyar.  It is very crispy crunchy and is also known as Anjaneyar vadai.

I happened to taste this a decade ago in one of the temples and that taste I really relish now also.  I want to post this recipe since so many days but could not do it as my children will not eat this because of flavour of the pepper.  But I made this on last Saturday for the purpose of posting the same on the blog as well as being Saturday can offer neivedyam to Anjaneya.

It is really awesome with the flavour of pepper in it and I really enjoy the same.

Let us look at the recipe now:


Saturday 8 October 2016

KAFIR LIME LEAVES MILAGAI PODI

We make veppilakkati with the narathanga elai.  I had plucked some leaves to prepare the veppilakkati but somehow I could not make it.   The leaves were left like that and dried up.  So thought of making milagai podi with it and turned out to be awesome for the idli, dosa.

I do not know whether anyone has tried this recipe.  I always look for a unique recipes with the ingredients available, I thought let me try with it and the end result is yummy.

Hope you will also make use of the same.  The leaves have to be dried up.  I had left it in a plate as it is and got dried up.  If you keep it for a week, it is enough to go ahead with the milagai podi recipe.

We use the leaves for making chaas, that is sambaram.  you have to crush the leaves with rock salt in your hand and then put in the butter milk and keep for sometime.  the flavour  in it is really appetising.  this leaf is part of Thai cuisine.
Let us look at the recipe now:





 kafir lime  leaves in cullinary use link here

Tuesday 4 October 2016

MOONG DAL BANANA FRITTERS



The Navratri festival is going on and I am bored of making the usual Sundals with brown chana, karamani etc.  Since I wanted to make something different, I tried sabudana sundal and moong and banana fritters.


The Moong and banana fritters can be served as an evening snack along with a cup of hot coffee or tea also.  As I was cutting the banana for making mezhukupuratti out of it, this idea struck me and immediately I soaked some moongdal  and tried this and it was awesome.


Let us look at the recipe now:




Tuesday 20 September 2016

BREAD PIDI KOZHUKKATTAI

Though we are having varieties of breakfast recipes with us, still early in the morning all moms have a question what to make for breakfast.

I was making the normal pidi kozhukkatai or it is known as upma kozhukkattai, and few slices of left over bread was there with me.  The tuvar dal paste was bit excess with me so  I thought of trying this bread pidi kozhukkattai and it turned out very tasty and yummy.  I never expected that this will a hit.

  Since it is quite tasty, I am sharing the recipe with you all.

As usual, we can serve this with moru kootan, sambhar and any kind of chutney.

Let us look at the recipe now:


Sunday 18 September 2016

COOKED RICE DOSA

Sometimes  we are confused what to do with the left over rice. Though we can make phodni rice, pakoda, porichukotti sadam, tayir sadam etc. something new can be invented always.  Thus I tried this dosa along with some other flours which is healthy.

As I was making this dosa, back of my mind, wondering what to make for the accompaniment.  I tried an instant  sambhar which was quite tasty.  

This dosa can be made instantly as you do not have to wait for fermentation of the batter and can be served with chutney, sambhar, milgai podi etc.  You are not wasting the left over rice and can say that it is a best out of left over  items.  

Let us look at the recipe now:




INSTANT SAMBHAR



At times, we are  not prepared for making the dishes which we want and end up making something different which really tastes good.   Here is such a dish which I made today to serve along with the cooked rice dosa.  Till such time, I prepared the dosa, I was not sure whether to prepare a chutney or sambhar.  If I have to prepare sambhar, then I have to cook the dal etc. which is a lengthy process.  My daughter and son always prefer sambar along with dosa and idli.

As I was thinking what to do?  This idea came to my mind.  When you are in a hurry to make sambhar for dosa or idli and do not have time to cook dal and make the sambhar elaborately, here is an easy way to make sambhar instantly.   No need to cook dal separately.  This sambhar can be made within 10 minutes.

 It is not necessary that we should always prepare the sambhar with the dal, without that also we can make it.

Let us look at the recipe now:


Saturday 17 September 2016

TOMATO CHUTNEY

I have posted a recipe of tomato onion  chutney but this chutney is different from the one already posted.  This chutney can be served as a side dish for chapati, phulka etc.  

One of my colleague had brought this for lunch as we all sit together and share our dishes in the afternoon.  She said tomato chutney gya (means take tomato chutney) I wondered it was not looking like the chutney we make but was like a side dish. When asked for recipe she explained to me but was a simple recipe and easy one to make at home with tomato and onion and some crunchy peanuts and a lovely dish too.

Let us look at the recipe now:


related posts: carrot onion tomato chutney, cherry and tomato chutney


INSTANT MAKAI, WHEAT FLOUR ADAI

I had some makai flour with me and recently I made the bhakri with nachni.  The recipe will be posting soon.   I was alone at home and was wondering what to make for breakfast.  If  I am alone at home, am bit lazy to make the breakfast for myself.  

Since the atta was very less, thought of adding the wheat flour in it and made this adai with some onions and green chillies chopped in it.  It is really tasty when it is served hot and instantly you can make it. 

 If I put green chilli chopped in any of the dish, my family members do not like it hence i prefer to put the paste in the dish  and if i am making something for me i put the chopped chillies separately for me.

Coming back to the recipe, it was really tasty when I had it with the lasoon chutney which was lying in my fridge for quite some time.  Since I use it only with bhakri, the stock never get exhausted as I am the only person to consume it.

some of the  related recipes : Makai adai, corn meal idli, makai ki roti,  
corn meal paratha 


NELLIKKA PULI INJI/AMLA PULI INJI/GOOSEBERRY PULI INJI


South Indian’s specially from Kerala are familiar with the Pulikkachal or Inji puli which is served for feast at the end of the banana leaf on the left side along with other pickles.  It is basically a sweet and spicy sauce made out of old tamarind which gives a black brownish colour to the inji puli.


I love this along with curd rice, molagootal rice etc.  Coming to the recipe, when I bought the Nellikka ie. Amla or Avla or gooseberry it is known as and was preparing for pickle.  Suddenly, it flashed through my mind the idea of making inji puli or puli inji with this nellikka and tried this.  I really loved this along with the curd rice and the palak molagootal rice.


Let us look at the recipe now:





Sunday 11 September 2016

BEANS USLI MODAK

Usli is prepared with tuvar dal, chana dal and some vegetables viz. beans, cluster beans, flat beans etc.  It is a nice side dish for rice varieties and I would love to eat the same with chappati too with some liquid subzi ofcourse.

Every time, we make urid dal stuffing for making the namkeen kozhukkattai for Ganesh Chaturthi.  This time I wanted to change the age  old tradition and decided to make the pariuppu usli with beans. 

  It was nice and we really enjoyed along with the sweet modakam.

I am sure you will also love this.  So let us look at the recipe now:


Saturday 3 September 2016

PUMPKIN LEAVES STIR FRY

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes.

 other posts:

usli style patra,
pumpkin leaves patra 
pumpkin leaves subzi with tomatoes
pumpkin leaves molagootal 
pumpkin leaves poriyal 
  
I have posted the poriyal recipe.  we can make it the way we want by adding the  dals according to our taste.  Either you can add bit of moong dal, or chana dal or tuvar dal or plain or with some onion etc.

Here I am giving you the version with moongdal.

Let us look at the recipe now :

Friday 2 September 2016

USLI STYLE PATRA

I have already posted patra or alu vadi it is known as.  Recently I posted the same  made with pumpkin leaves. 

As I was sharing the recipe with my friend Shubha, she said that they make alu vadi with tuvar dal paste which was quite interesting.  Since I was having  a bunch of  pumpkin leaves with me, I tried my hand on it and was a hit.  The tuvar dal paste  is made for  preparing usli with French beans or any other vegetables like carrot etc.  

Basically, the alu vadi is prepared with gram flour paste with spices and jaggery, I thought for a change will try this version and was liked by everyone at home.

It is a very good snack item any time and you will also love it after trying your hand on this.  If you want a spicy version, do not add jaggery.

Let  us look at the recipe now.